NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Chickpea pasta

1 tbsp Basil pesto

2 tbsp Sun-dried tomatoes

1 cup Baby spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Add the minced garlic and chopped sun-dried tomatoes to the skillet, cooking for approximately one minute until the garlic is fragrant.

• 5

  Stir the fresh baby spinach into the skillet and cook until the leaves are just wilted.

• 6

  Drain the pasta, reserving two tablespoons of the cooking water, and add the pasta and basil pesto to the skillet.

• 7

  Toss all ingredients together until well-combined, adding the reserved pasta water if needed to create a smooth sauce consistency before serving.